Food Technology Department
capcelera

Teaching and research staff

 

 

Dr. Antonio J. Ramos Girona

Category: Professor.

Knowledge area: Food Technology

Contact details

Office: Campus ETSEA, Building 2, 3rd floor, 3.17 office.
ajramos@tecal.udl.es
Phone.: (+34) 973 702811
Fax: (+34) 973 702596

Academic background

- Bachelor in Biological Sciences (1989)

- PhD in Biological Sciences (1994)

Other relevant information

- Head of the AgroBank Chair "Quality and Innovation in the Agri-Fppd Sector".

- Head of the Scientific and Technical Service (SCT) of the University of Lleida “Microbiological Quality in the Agrofood Industry”, for microbiological analysis and I+D+i advice in food and feed industrries.

- Specialized in filamentous fungi and mycotoxins.

Currículum Vitae

CV

Teaching

Teaching subjects in the following studies:

- Biotechnology:

▪ Business management in biotechnology companies, and legal and ethical aspects (101624 code)

- Food Science and Technology:

▪ Agrofood Biotechnology (1022511 code)
▪ Food Microbiology and Parasitology (102223 code)
▪ Practical lessons in Microbiology, Parasitology and Hygiene (102227 code)

- Food Engineering:

▪ Food Microbiology (102583 code)

- Human Nutrition and Dietetics:

▪ Food Microbiology and Parasitology (100610 code)

- Master in Management and Innovation in the Food Industry:

▪ Food Safety (13102 code)

Research

Research area: Applied Micology. Moulds and mycotoxins in food and feeds. Most relevant papers  (last 5 years):

1.- Pascari, X., Ortiz-Solá, J., Marín, S., Ramos, A.J. and Sanchis, V. Survey of mycotoxins in beer and exposure assessment through the consumption of commercially available beer in Lleida, Spain. LWT - Food Science and Technology (2018), 92: 87-91.

2.- Estiarte, N., Crespo-Sempere, A., Marín, S., Ramos, A.J., and Worobo, R.W. Stability of alternariol and alternariol monomethyl ether during food processing of tomato products. Food Chemistry (2018), 245: 951-957.

3.- Vidal, A., Sanchis, V., Ramos, A.J. and Marín, S. Effect of xylanase and α-amylase in DON and its conjugates during the breadmaking process. Food Research International (2017) 101: 139-147.

4.- González-Arias, C.A., Marín, S., García-Rojas, A.E., Sanchis, V. and Ramos, A.J. UPLC-MS/MS analysis of ochratoxin A metabolites produced by Caco-2 and HepG2 cells in a co-culture system. Food and Chemical Toxicology (2017), 109: 333-340.

5.- Díaz-Gómez, J., Moreno, J.A., Angulo, E., Sandmann, G., Zhu, C., Ramos, A.J., Capell, T., Christou, P., and Nogareda, C. High-carotenoid biofortified maize is an alternative to color additives in poultry feed. Animal Feed Science and Technology (2017), 231: 38-46

6.- González-Arias, C., Marín, S., Rojas-García, A.E., Sanchis, V. and Ramos, A.J. In vitro biotransformation of ochratoxin A using a co-culture system with Caco-2 and HepG2 cells. Toxicology Letters (2016), 259S: S136.

7.- Díaz-Gómez, J., Marín, S., Nogareda, C., Sanchis, V., and Ramos, A.J. The effect of enhanced carotenoid content of transgenic maize grain on fungal colonization and mycotoxin content. Mycotoxin Research (2016), 32: 221-228

8.- Estiarte, N., Lawrence, C.B., Sanchis, V., Ramos, A.J., and Crespo-Sempere, A. LaeA and VeA are involved in growth morphology, asexual development, and mycotoxin production in Alternaria alternata. International Journal of Food Microbiology (2016), 238: 153-164.

9.- Estiarte, N., Crespo-Sempere, A., Marín, S., Sanchis, V. and Ramos, A.J. Effect of 1-methylcyclopropene on the development of black mold disease and its potential effect on alternariol and alternariol monomethyl ether biosynthesis on tomatoes infected with Alternaria alternata. International Journal of Food Microbiology (2016), 236: 74-82.

10.- González-Arias, C.A., Crespo-Sempere, A., Marín, S., Sanchis, V., and Ramos, A.J. Modulation of the xenobiotic transformation system and inflammatory response by ochratoxin A exposure using a co-culture system of Caco-2 and HepG2 cells. Food and Chemical Toxicology (2015), 86: 245-252.

11.- González-Arias, C.A., Piquer-Garcia, I., Marín, S., Sanchis, V. and Ramos, A.J. Bioaccessibility of ochratoxin A from red wine in an in vitro dynamic gastrointestinal model. World Mycotoxin Journal (2015), 8: 107-112.

12.- González-Arias, C.A., Benítez-Trinidad, A.B., Sordo, M., Robledo-Marenco, M.L., Medina-Díaz, I.M., Barrón-Vivanco, B.S., Marín, S., Sanchis, V., Ramos, A.J. and Rojas-García, A.E. Low doses of ochratoxin A induce micronucleus formation and delay DNA repair in human lymphocytes. Food and Chemical Toxicology (2014), 74: 249-254.

 

Last modified: 20/02/2018
Imprimir Enrera Pujar


Home | Accessibility | About the web | Site map | Legal notice | Contact
© 2014 Universitat de Lleida - Pl. de Víctor Siurana 1, 25003 Lleida - Tel. (+34) 973 70 20 00 - All rights reserved
Ombra